Boston Cream Pie
Give it a try or make the mini cupcakes for a buffet treat !
This recipe came from Kraft foods !
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- 1 pkg
- 3.4 oz. jello vanilla flavor instant pudding
- 1 c
- plus 2 tbsp. cold milk divided
- 1 1/2 c
- thawed cool whip whipped topping
- round yellow cake layer (8 or 9 inch)
- square baker's unsweetened chocolate
- 1 Tbsp
- 3/4 c
- powdered sugar
Refrigerate 1 hour.
Use a 2-layer cake mix to bake 2 (8 or 9 inch) round cake layers. Cool completely. Use 1 of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month.
1pkg. (2-layer size) yellow cake mix
1pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1cup cold milk
1-1/2cups thawed COOL WHIP Whipped Topping, divided
4squares BAKER'S Semi-Sweet Chocolate
HEAT oven to 350ºF.
PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool completely.
BEAT pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.
MICROWAVE remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until well blended. Let stand 15 min.; spread onto cupcakes. Refrigerate 15 min,